Biscuits and Gravy

Biscuits
3 C flour
1 tsp sugar
1 tsp baking powder
1/2 tsp salt
1/2 C butter, softened
1 C milk

Preheat oven to 450. Mix all ingredients in a medium mixing bowl. Spoon 12 dough balls onto a cookie sheet. Bake 10-14 minutes or until golden brown.

Gravy
1lb breakfast sausage
1/3C butter
1/3 flour
2 cups milk
1tsp black pepper

Brown sausage in a medium skillet. Remove from heat. Melt butter in a medium skillet. Mix in flour and pepper. Slowly add milk. Stir until it starts to get thick. Add sausage to gravy and let simmer for 5 minutes.Cut biscuts in half and pour gravy over biscuits.

By Alyssa Koske

Sausage Breakfast Burritos

1lb breakfast sausage
12 eggs
1 small Jar salsa
2 cups cheese
30 medium tortillas 

Scramble eggs and cook sausage. Combine Sausage, eggs, cheese and salsa in a large bowl. Add 1/2 mix to each tortilla. 

*You can sub any meat or veggies. I usually add spinach or greens.

By Adrea Sosville

Black Bean 'n' Pumpkin Chili

3 med. sweet red bell peppers, chopped

2 med. onion chopped

stalk of celery

half a head of cabbage

3 garlic cloves, pressed or minced
2 T. olive oil8 cups beef broth (sorry I got the wrong one)
2 cans (15 oz each) black beans, drained

3 cups of Mung beans
2lbs of ground pork
1 can (15 oz) solid-pack pumpkin

2 small sugar pie pumpkins (I didn't puree but would recommend it)
1 can (14 oz) diced tomatoeshandful of thyme twig springs
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 1/2 t. ground cuminsalt/pepper

Brown the ground pork in olive oil.  Remove into a bowl.  Saute onion until translucent then add the garlic until fragrant.  Add celery and peppers and garlic. Transfer to a big pot or slow cooker for simmering. Stir in the remaining ingredients. Cook for 6 hours on low in slow cooker.

By Kelly C

Ribs

Baby back pork ribs 

Seasoning Rub

1.       Preheat oven to 350°. Combine all ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap rack individually and cooking pan.

2.       Bake ribs until very tender but not falling apart, about 2 hours for baby backs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices (if you choose to use with the bbq sauce or discard the extra juice. 

3.       Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.

4.       Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

5.       ENJOY!!

By Shauna Harris

Spice Rubbed Pork Chops

4 boneless pork chops
1 tsp ground cumin
1/2 tsp all spice
1 tsp pepper
1 1/2 tsp salt

Sauce:
2 tbsp butter
1 shallot minced
1 tbsp flour
1/2 C pomegranate juice
1/4 C beef stock
1 tbsp red wine vinegar
1 tbsp raspberry preserves


Heat Grill on medium and brush with olive oil. Whisk together salt, pepper, all spice and cumin and rub onto pork chops.  Grill Pork Chops for 7 minutes a side. In a small saucepan melt butter and sautee shallot until tender. Add flour and stir into a paste. Add pomegranate juice, beef stock, red wine vinegar and preserves. Bring to a simmer for 5 minutes or until sauce is thick.

By Elizabeth Dalrymple

Lemon Basil Grilled Pork Chops

4 thick-cut, boneless pork loin chops

2  tablespoons olive oil

1  cup fresh basil leaves, mince

3 tablespoons minced garlic

4 tablespoons lemon juice

1 teaspoon sea salt

3/4 teaspoon pepper

 Add olive oil, basil, garlic, lemon juice, salt and pepper to a bowl and mix well. Spread both sides of the pork chops with the mixture and let the chops set for about 20 minutes. Grill chops over direct heat for about 5-6 minutes per side or until the internal temperature reaches at least 145 degrees.  Let rest for 5 minutes before serving.

By Tanya Davis